With Zucchini season in full effect, I had to come up with other ways to use them all besides zoodles and boats! Zucchini holds a lot of water so I know they are great for baking. Plus they are basically tasteless on their own!

With school starting soon I like to have healthy grab and go snacks available for the kids (and me!) Sneaking in veggies wherever possible is always a bonus, too! These cookies are versatile so you can add whatever dried fruits or nuts that you like most. I went with raisins (so they resemble an oatmeal raisin cookie) plus crushed walnuts and of course chocolate chips.

Other dried fruits like cherries or cranberries would go well along with chia, hemp seeds or even pumpkin seeds too! (I am seeing a pumpkin version already!)

Great for breakfast on the go or a lunchbox snack. I like to break mine apart and add it to my yogurt. Yum! They are freezer friendly too so make a big batch and freeze some for when zucchini season is over.

Be sure to share with me on Instagram, Facebook, and Pinterest when you make your batch! I love to see your creations! Check out my homepage for more simple healthy recipes!

Zucchini Cookies

Zucchini cookies with no butter or oil! Yummy breakfast treat!
Servings: 12
Author: Cherise Mazur

Ingredients

  • 1 cup Whole Wheat Flour
  • 1 tsp Baking Soda
  • 3/4 cup Coconut Sugar
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 cup Applesauce
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 cup Shredded Zucchini
  • 2 cups Old Fashioned Rolled Oats
  • 3/4 cup Chocolate Chips
  • 1/4 cup Raisins (or other dried fruit)
  • 1/4 cup Chopped Walnuts

Instructions

  • Preheat oven 350F. Line or spray a baking sheet.
  • Whisk together flour, baking soda, cinnamon, nutmeg, salt. Set Aside
  • In a separate bowl, combine applesauce, coconut sugar, egg, vanilla extract, and shredded zucchini. Add in flour mixture and combine well.
  • Then fold in oats, raisins, walnuts & chocolate chips.
  • Scoop mixture into cookie mounds onto the baking sheet and bake for 10-12 minutes until golden brown.
  • Store in an airtight container in the fridge for 3-5 days.